Lion's Head Meatballs in Spicy Coconut Sauce

By Daily Inspiration S
@DailyInspiration

A nice Asian-style entree with an aromatic ginger/coconut sauce.

These spicy meatballs are called "Lion's Head" because of their large size; thus the recipe calls for only 1 meatball per person (otherwise, serving amount can be reduced to 4 - two meatballs per person). Meatballs can be made a day ahead and kept refrigerated. Use a chile of your choice according to how much heat you prefer.

Recipe is from Cooking Light Magazine.

Rating:

★★★★★ 3 votes

Comments:

6 Comments

Serves:

Prep:

25 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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1/2 c: light coconut milk
1/2 c: soy milk (or your choice)
2 Tbsp: minced peeled fresh ginger
2 tsp: minced chile pepper (recipe calls for hot red chile)
1 Tbsp: chopped green onions
2 Tbsp: thai fish sauce
1 lb: ground pork or ground round
1/3 c: chopped green onion
1/4 c: chopped water chestnuts
2 Tbsp: cornstarch
1 Tbsp: all-purpose flour
1 Tbsp: minced peeled fresh ginger
1 Tbsp: low-sodium soy sauce
1 Tbsp: dark sesame oil
1 tsp: minced chile pepper (recipe calls for hot red chile)
1/4 tsp: salt
1 Tbsp: vegetable oil
1/4 c: chopped fresh basil
1 Tbsp: grated lemon rind

How to Make Lion's Head Meatballs in Spicy Coconut Sauce

Step-by-Step

1To prepare sauce, combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce to lowest heat to keep warm.
2To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bow and shape mixture into 8 meatballs.
3Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; cook 7 minutes, browning on all sides. Drain well.
4Add meatballs to sauce, cover and simmer 8 minutes. Garnish with basil and rind.